It doesn’t have to be complicated to be special and our Canna-Bourbon–Chocolate Mousse will show your crush not only that you care deeply about them but also parade your culinary skills. Sexy, right? Our mousse is spiked with oaky caramel bourbon and sweet aromatic cannabis, upping the aphrodisiac quota. If you find yourself solo this Valentine’s Day remember self care starts with self love and you deserve a little sweetness. Inspiring strains for this recipe: Bubblegum Kush, Green Crack, Jillybean and Pink Hawaiian.

Ingredients

2 g cannabis flower

1/2 cup heavy cream

3 Tbs. confectioners’ sugar

2 Tbs. bourbon

1 tsp. pure vanilla

4 oz bittersweet chocolate, chopped

4 large egg whites, room temperature

Pinch salt

Preparation

Chill 4 small (approximately 3/4 cup) serving bowls in the refrigerator. Grind the cannabis flower as finely as possible. A mortar and pestle can be used for this.

Bring the heavy cream, sugar and ground cannabis to a boil in a small saucepan then remove the pan from the heat. Stir in vanilla and bourbon. Add the chocolate and let sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer to a large bowl. Set aside.

In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed until stiff peaks form. With a rubber spatula, fold one-quarter of the beaten whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites. Divide the mousse among the chilled bowls and refrigerate for at least 1 hour and up to 24 hours.

Top the mousse with whipped cream and cocoa powder or salted bourbon caramel sauce and fresh berries, if you so desire.

The frosty embrace of wintertime is best celebrated with outdoor festivals and carnivals. What better way to enjoy the season than with a cannabis-infused tipple. This tincture can be made with any number of spirits including rum, vodka or brandy, but peppermint schnapps gives it an emerald colour and a fragrant boisé flavour. Add to your CBD-infused coffee for some highly festive cheer.

Grind the flowers or leaves to expose surface area. Do not grind to a powder or it will be difficult to strain. Place the cannabis in a clean glass container. Add alcohol and shake. Seal and store in a warm, dark place. Shake daily for two weeks to a month. Strain tincture using a sieve into a clean bottle. Strain again using a cheesecloth or paper coffee filter. Test the potency by starting with one drop at a time.

Baby, it’s cold outside! But inside there’s piping hot cocoa to warm your toes and soul. Coconut milk gives this classic a tropical twist while the spices add depth to the cocoa. Get creative with your flavours—a pinch of cayenne or a star anise will take you on exotic adventures. Whipped coconut cream crowns this decadent drink. Just curl up and enjoy the moment. Vegan, non-dairy, and so good for your spirit.

Whipped Coconut Cream Topping

Ingredients

1 13.5 oz can full fat coconut milk

¼ to ¾ cups powdered sugar

½ tsp. vanilla

Preparation

Refrigerate can of coconut milk overnight to separate cream from liquid. Chill mixing bowl and beater for at least 10 minutes prior to preparation. Carefully open can of coconut milk. Reserve the liquid for another use. Scrap coconut cream into mixing bowl and beat for 30 seconds until creamy. Add vanilla and powdered sugar and mix for another minute until smooth and creamy. Top Spiced Coconut Hot Chocolate with Whipped Coconut Cream Topping and a dusting of cinnamon. (You may have extra topping that can be kept in the fridge for up to a week.)

Home baking is a quintessential part of the holiday festivities. These Soft & Sticky Cannabrownies are sweet-natured and easy to make. The unsweetened cocoa gives them a tart and lively spirit and the cannabutter makes each bite a mellow experience. Replace half the cannabutter with regular unsalted butter for a gentler, more therapeutic brownie.

Ingredients

3/4 cup unsweetened cocoa powder

1-1/3 cups granulated sugar

1/2 tsp. pure vanilla extract

1/4 tsp. salt

10 Tbs. (5 oz.) melted cannabutter

2 cold large eggs

1/3 cup all-purpose flour

1 cup mini marshmallows

1 cup chocolate chips

1 cup broken walnut or pecan pieces (optional)

Preparation

Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment across the bottom and up two opposite sides of the pan, then butter the parchment.In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and melted cannabutter with a hand mixer or whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in colour. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the centre comes out with a little batter clinging to it, approximately 25 minutes.Remove from the oven and sprinkle with marshmallows and chocolate chips. Return to the oven for 2 to 3 minutes. Let cool completely in the pan on a rack. Lift the ends of the parchment to remove and place on a cutting board. Cut into squares.

Yields 16 brownies

Brownies can be kept in an airtight container at room temperature for up to 1 week but they’ll probably be long gone by then. These freeze well for up to 3 months.

Whether you’re looking for a snack, a fast lunch or something for easy entertaining, homemade hummus is simple to prepare. Add a little cannabis—try Dutch Treat or Bubblegun for a spicy, peppery kick—and your guests will think you’re both exotic and clever. Excellent choice for vegans, vegetarians, gluten-free and dairy-free, plus it only costs pennies!

Ingredients

1 16 oz can of chickpeas

1/4 cup water

3-5 Tbs. lemon juice

1-2 Tbs. tahini

1-2 cloves garlic, crushed

2 Tbs. olive oil

1 tsp. cumin

1/2 tsp. sea salt

Pinch of cayenne pepper

3 g (1/8 oz) cannabis, finely ground

Hemp nuts (optional)

Preparation

Drain and rinse chickpeas. Combine all ingredients in food processor. Blend on low until creamy. If needed, add more water, 1 teaspoon at a time, until you get desired consistency.

Place in a stylish serving bowl and garnish with a drizzle of olive oil and a sprinkling of hemp nuts. Serve with warm pita bread and raw vegetables.

For a barbecue sauce with a lively, uplifting cannaspirit, try using a flavourful sativa strain like Jack Herer, Purple Haze or Candyland. Their spicy, sweet, earthy notes will compliment the bourbon and keep you happy and energetic. Great on meat, tofu and veggies.

Ingredients

7g cannabis flower (bud), broken up

1 rosemary sprig

1 cup bourbon

½ can tomato paste (3 oz)

¼ cup apple cider vinegar

1 Tbs. Worcestershire sauce

2 tsp. soy sauce

1 tsp. honey

Juice of one lemon

¼ cup dark brown sugar

3 cloves garlic, minced

1 shallot, minced

½ tsp. Dijon mustard

¼ tsp. cayenne pepper

Salt and fresh ground black pepper to taste

Preparation

Soak cannabis and rosemary sprig in bourbon for 24 hours in dark, cool place. Strain the bourbon and discard plant matter. Combine all ingredients in heavy bottom saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes or until thickened, stirring occasionally. For a smoother sauce, mix in a blender.

Yields about 1 cup

Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.

Flavour-packed black olives and extra virgin olive oil are the main ingredients in this simple black olive tapenade. Served with pita bread, toasted baguette or fresh vegetables, it’s a dip with a kick. Try it over pasta for an easy Mediterranean lunch. You’ll soon be ready for your afternoon siesta.

Ingredients

7g cannabis flower (bud), broken up

¼ cup extra virgin olive oil

1 ½ cups pitted black olives (Kalamata or Niçoise)

2-3 Tbs. capers, rinsed and drained

1 garlic clove, smashed and peeled

1 tsp. Dijon mustard

1 ½ Tbs. fresh lemon juice

1 Tbs. finely chopped fresh flat-leaf parsley

¼ tsp. freshly ground black pepper

Preparation

Put cannabis flower and olive oil in a pot and simmer over low heat for 10 to 15 minutes. When the flowers begin to brown, remove from heat. Strain the oil and set aside to cool. Place the olives, capers, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

Yields about 1 cup

Tapenade can be refrigerated in an airtight container for up to 1 month.